The Royal Dell's
The green pepper and carrot add a colorful presentation to what will become a regular side at your table. Great with sandwiches, BBQ and as a dish to share when visiting. One of my favorites!
½ cup water
1 cup sugar
1 tablespoon salt
1 teaspoon pepper
¼ cup olive or canola oil
¾ cup white or apple cider vinegar
1 small green cabbage, de-cored and chopped
2 green peppers, sliced finely
1 small onion, fine dice (use fennel or omit for allium free)
1 large carrot, sliced thinly or grated
1 stalk celery, sliced thinly on diagonal
Bring water to a boil and add sugar into it to dissolve. Set aside.
Mix salt, pepper, oil and vinegar. Add to sugar water.
Core cabbage and chop. Add to vinegar mixture and mix.
Add green pepper, onion, carrot and celery. Mix and refrigerate for 4-6 hours or overnight before serving. Lasts up to a week or more in the refrigerator. Do not freeze.
1. Sugar Free: Use 1/2 cup of stevia in place of sugar.
2. Allium free: Use 1/2 bulb fennel in place of onion. For a sharper taste, mince 3 medium radishes in place of onion.
3. Adding color: Use 1 green and 1 red bell pepper for a splash of red in the salad.